Healthy Treat

Gooseberry Cheesecake

Average: 5 (1 vote)
(1 vote)
Gooseberry Cheesecake

Gooseberry Cheesecake - Dress up your favorite biscuits with berries!

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Health Score:
6,2 / 10
50 min.
ready in 2 h.
Ready in

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Nutritional values

The tart gooseberries not only provide summer enjoyment in the cheesecake, but also have a gently draining effect: with their mix of acidity and luxuriant 203 milligrams of potassium per 100 grams, gooseberries ensure a balanced fluid balance in the body and promote the elimination of excess water.

Do you prefer gluten-free? Replace the flour with gluten-free flour mixes, for example. These consist of, among other things, wholemeal rice flour, maize starch and lentil flour and have been specially developed for cakes and biscuits to make them perfect.

1 piece contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates35 g(23 %)
Sugar added15 g(60 %)
Roughage1.2 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C9 mg(9 %)
Potassium161 mg(4 %)
Calcium67 mg(7 %)
Magnesium15 mg(5 %)
Iron0.9 mg(6 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids7.7 g
Uric acid12 mg
Cholesterol120 mg


180 grams sugar
195 grams Cultured butter
225 grams Pastry flour (with extra for working dough)
5 eggs
1 lemon
500 grams Quark
1 packet vanilla pudding mix
1 teaspoon Baking powder
250 grams Gooseberry
How healthy are the main ingredients?

Preparation steps


Quickly knead together 40 grams (approximately 2 tablespoons) sugar, 75 grams (approximately 1/3 cup) butter, 150 grams (approximately 1 cup) flour, and 1 egg to make a smooth dough. Form into a ball, wrap in plastic and refrigerate for 30 minutes.


Meanwhile, brush a baking dish (about 22 x 22 cm) (approximately 9 x 9 inches) with butter. For the topping, mix 40 grams (approximately 3 tablespoons) butter, 40 grams (approximately 2 tablespoons) sugar and the remaining flour until crumbly.


Roll out the dough on a floured surface to the size of the baking dish. Place in the pan and bake in a preheated oven at 175°C (160°C convection) (approximately 350°F, 325°F convection) for about 15 minutes.


Meanwhile, separate the remaining eggs. Rinse the lemon in hot water, pat dry, zest, and squeeze the juice.


For the topping, mix the quark, remaining sugar, egg yolks, lemon zest and 3 tablespoons lemon juice. Melt the remaining butter, cool briefly and combine with the quark mixture.


Stir the pudding mix and baking soda into the quark mixture. Beat the egg whites until stiff, carefully fold in and spread over the dough base.


Rinse the gooseberries, pat dry and spread over the quark mixture. Arrange the crumb topping over the surface and bake in a preheated oven at 225°C (200°C convection) (approximately 425°F, 400°F convection) until golden brown, about 40 minutes. Let cool, slice and serve garnished as desired.